Cooking Steps

1. 

   Step1:Make finger cake first, and use the buyer to skip - divide the egg

2. 

   Step2:Add 20g sugar to the protein in three times until it is dry foamin

3. 

   Step3:Egg yolk with 10g suga

4. 

   Step4:When the egg yolk is swollen and white, the egg yolk protein will be compare

5. 

   Step5:Put 1 / 3 protein into the egg yolk and quickly mix, then put the egg yolk into the remaining protein and mix evenly, finally sift in the flour and mix wel

6. 

   Step6:Use a round flower mounting mouth to extrude a long strip about 6.5cm long and 2cm wide, with an interval of 3cm between each. Bake in an oven at 150 degrees for 12 minutes, and then heat up and down the middle layer

7. 

   Step7:Make tiramisu gilding with soft bubble

8. 

   Step8:Mascarpone uses an eggbeater to break it up, add lemon juice and coffee liqueur, and mix it up. Well, the main reason is that there's no rum left, only this one. I'd like to say try it. I didn't expect the first-class bar made by Lijiao wine with the taste of something. The reason why I didn't like tiramisu very much before is that I feel like eating wine. The taste of rum is too strong. But you can make it yourself. Many friends like classic wine. I recommend Lijiao wine

9. 

   Step9:Add 30g white sugar to 3 yolks, put a basin of hot water under the bowl, no more than 80 degrees, no less than 50 degrees, do not boil it and add a little cold water

10. 

    Step10:Beat the egg beater until the sugar melts and the yolk turns white. Add in the gelatine. Beat it a few times and it will melt. When it is completely melted, take it out of the basin and put it aside to cool

11. 

    Step11:Whipped cream with 30g sugar until wet foamin

12. 

    Step12:Mix of the thre

13. 

    Step13:[50ml of strong coffee (strong black coffee) written in the original recipe is mixed with 5ml of syrup, neither of which I have, so I directly use white coffee without sugar, add a little wine, and 50ml is a little bit more, I write that 30 (15 + 15) should be almost right] 15ml of hot water and 15g of white coffee are mixed well

14. 

    Step14:When the finger cake is on the stage, break the small pieces and spread the bottom as much as possible (use chopsticks to pick up the finger cake and dip it in the coffee to dip it on the bottom). [in fact, it's a technical job to dip in the finger cake. When it's too much, it's all wet. If it's too little, it's better not to dip it. This time, it's not bad. I don't think it's flawed when I eat it] add the cheese paste, shake the mold gently, pave it, and then spread it agai

15. 

    Step15:

16. 

    Step16: